Peetal is the Hindi word for brass, and brass is a family: copper alloyed with zinc, proportions tuned across centuries for different jobs. The cooking-grade alloy our vessels use balances workability against durability, soft enough to raise by hammer, hard enough to hold shape through decades of service.
Why kitchens chose it historically comes down to three properties. Heat behaviour: copper alloys conduct superbly, spreading flame instead of concentrating it. Workability: no other kitchen metal takes hand-raising so willingly, which is why every traditional shape in an Indian kitchen exists in peetal. Renewability: the material accepts repair, relining, reshaping, in an era before replacement was cheap.
The one property it lacks, chemical inertness with acidic food, the kalai lining supplies. Tin inside handles the chemistry; brass outside handles the heat. Together they form the classic Indian cooking vessel, refined over generations not by engineers but by cooks rejecting whatever failed.
We did not invent any of this. We maintain it, spec it honestly, and hand it forward. That sentence is the whole company description.
Cross-section style image showing peetal body and silver tin lining layers of a vessel.